I've been hungering for cinnamon rolls, so today I hunted down the recipe and made some for an after Supper treat 😉
I haven't used this recipe since August of 2018; it felt good to be enjoying the making & eating of it, again 😁
==Val's Low Cholesterol Challah Cinnamon Rolls ~12 rolls
1 packet of dry Yeast (2-1/4 teaspoons) * 1 cup warm Water (110 - 115 degrees Fahrenheit on a candy thermometer) * 2 – 3 TBSP granulated Sugar * 2 teaspoons Sea Salt * ½ cup melted Margarine * ¾ cup Yolk Substitute (5 egg whites) * 4-1/2 cups Flour, unsifted * 3 TBSP. Margarine * a handful of large Raisins * 1/2 cup Walnuts, ground * 1/4 cup granulated White Sugar & 2 TBSP ground Cinnamon, blended * Whipped Cream Cheese Icing
1. Melt 1/2 cup margarine and cool.
2. Meanwhile, dissolve yeast in warm water and allow it to bubble. Add sugar, salt, and saffron.
3. Add margarine, yolk substitute, and 3 cups of the flour – stir until well blended.
4. Gradually add remaining flour. Knead on a floured surface until dough is smooth and elastic; about 10 minutes.
5. Place in a greased bowl; cover and let rise in a warm spot until double in size: about 2 hours.
6. Punch dough down and knead a few minutes.
7. Roll dough flat, into a rectangular shape.
8. Smear dough with 3 TBSP softened margarine - leaving 1/2" top edge clean; sprinkle with cinnamon sugar, then spread with raisins & walnuts. Gently roll dough into a long, tubular shape - gently pinching dough together along the clean end to seal.
Cut rolled dough into 12 equal pieces, and place in a greased baking pan. Let rise until double in size: about 1 hour.
9. Bake in a preheated 375-degree oven for 25 minutes.
10. Cool on a rack; frost with icing.
ENJOY! 😁
